Red Velvet Cake is a classic, much-loved recipe. The combination of rich cocoa layers and the luscious cream cheese frosting studded with pecans is a Southern favorite!
I don’t really bake all that often. But when I do, I want it to be something extraordinary! And what could be more extraordinary than a good old Red Velvet Cake? With all that yummy cream cheese and toasted pecans, it’s classic Southern comfort food! How can you resist something like that?
Red Velvet cake is actually a chocolate layer with red food coloring added and then frosted with cream cheese icing. I started wondering about the origins of Red Velvet, a cake well-known throughout the South, so I did a little internet searching. Turns out not much is known about its origins, but there is general agreement on its popularity!
I love this quote from Angie Mosier, a food writer from Atlanta, who said, “It’s the Dolly Parton of cakes: a little bit tacky, but you love her!” Perfect description of the luscious Red Velvet Cake.
— This post was originally published on June 8, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern Vintage
Cooking Method: Oven
Total Time: 58 Minutes
Servings: 16
Primary Ingredient(s): Shortening, sugar, eggs, cocoa powder, red food coloring, buttermilk, cream cheese, confectioner’s sugar, pecans
Skill Level: Moderate
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This cake has magnetic attraction—folks are absolutely drawn to it!“
— Miss P
What You’ll Like About This Recipe
- It’s a classic Southern comfort food dessert.
- It’s moist, tender, buttery, and sweet with a delicate chocolate flavor.
- It’s great for any occasion all year round.
Ingredient Notes
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- Flour – You’ll need plain all-purpose flour for this recipe.
- Unsweetened Cocoa Powder – Provides the light chocolatey flavor characteristic of this cake.
- Buttermilk – The use of buttermilk in this recipe is interesting. It 1) acts as a tenderizer, 2) adds moisture, and 3) reacts with the baking soda and vinegar to provide rise and lift to the layers.
- Sugar – White, granulated sugar.
- Eggs – Make sure they’re at room temperature.
- Vegetable Shortening – Typical of recipes from this timeframe, shortening (Crisco) is used in place of other fats. It was plentiful and cheap during the time this recipe was created.
- Vinegar – Reacts with the baking soda to give this cake its light and fluffy texture.
- Vanilla Extract – Where there’s chocolate, there’s almost always vanilla. It brings out the flavor of the chocolate.
- Red Food Coloring – Because it’s not truly a red velvet cake if it’s not red!
- Cream Cheese Frosting (included in the recipe card below) – A blend of butter, cream cheese, vanilla extract, powdered sugar, and toasted pecans.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 270 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Red Velvet Cake
- Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans and set them aside. (You could use two 9-inch pans, but I think the 8-inch size makes a prettier cake.)
Mix the Batter for the Layers
- Cream together the shortening and sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition. Continue beating for 1 minute at medium speed.
- Add the cocoa and red food coloring to the creamed mixture.
Pro Tip
Now, let me tell you that red food coloring and KitchenAid mixers have no respect for your kitchen cabinets, countertops, or your clothing. More shirts have been ruined while making Red Velvet cakes. So, when I get to this step, I turn off the mixer and very gently and easily stir the coloring in by hand.
Some people make a paste out of the cocoa and food coloring and then add the paste to the creamed mixture. That also helps prevent splashing of the red food coloring.
- Add the vanilla to the buttermilk and set aside.
- Sift the flour together with the salt.
- Alternately add the flour and buttermilk to the creamed mixture.
- Blend the vinegar and baking soda in a small bowl. Beat it into the mixture.
Bake and Cool the Layers
- Divide the batter between the prepared cake pans and bake for 20-28 minutes.
Pro Tip
I know 20-28 minutes is a big time difference, but it depends on your oven, the weather, and lots of other stuff. Just start checking it at about 20 minutes.
- Remove from oven and allow to cool in pans for approximately 10 minutes. Turn out the layers onto a rack to cool completely.
Make the Frosting
- Beat the butter and cream cheese in a medium mixing bowl until light and creamy.
- Add the vanilla and confectioner’s sugar and beat well.
- Stir in the pecans.
Frost the Cake
- Spread frosting between the layers, on top and sides of the cake.
- Sprinkle top with additional toasted pecans.
Pro Tip
When frosting a cake, I like to start by putting strips of wax paper around the edges of the plate or pedestal to keep it clean while I work. Also, I place a dollop of frosting on the cake plate to hold the bottom layer. It keeps it from slipping around on the plate. Once the frosting is complete, remove the wax paper, and the plate is nice and clean!
Recipe Tips
- Want to avoid using artificial food coloring? You can simply make the recipe without it. The cake will have a lovely light brown color. Some cooks use beet juice as a natural alternative.
- Make sure the eggs and buttermilk are at room temperature before adding them to the batter. This will help create a consistent texture. When making the frosting, ensure the cream cheese and butter are also at room temperature.
- Try lining the pans with parchment paper. This, in addition to cooking spray, will prevent the layers from sticking.
How to Store
Leftovers may be held at room temperature for about a day or stored in the fridge for up to 5 days. To freeze, slice into individual servings, wrap well in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Make Ahead
To make ahead, bake, cool, and freeze the layers. On the morning of the day you plan to serve, remove the layers from the freezer, allow them to partially defrost, and assemble the cake while it’s still cold. Let the finished cake sit at room temperature until ready to serve.
Serving Suggestions
This is a visually stunning dessert that is just as pretty served plain as it is with a little pizzazz! I recommend slicing the cake and serving it on your prettiest partyware! Try garnishing with additional pecans, chocolate shavings, or gold sprinkles.
Questions About Old Fashioned Red Velvet Cake
Yes and no. It has cocoa powder in the batter, but not as much as a typical chocolate cake would have. It really has its own unique flavor!
The combination of vinegar, buttermilk, and cocoa powder creates a unique flavor that is distinctly different from other chocolate cakes.
The term “red velvet” was coined to describe the color of the cake as well as its velvety texture. Today, the term typically implies a light chocolate flavor and red color. You can find recipes for everything from red velvet ice cream to red velvet popcorn!
More Cake Recipes You’ll Like
Chocolate Little Layer Cake
Chocolate-Chocolate Cake
Old Fashioned Southern Caramel Layer Cake
Never Fail Pound Cake
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Red Velvet Cake
Ingredients
- ½ cup vegetable shortening (Crisco brand recommended)
- 1 ½ cups sugar
- 2 eggs room temperature
- 4 tablespoons unsweetened cocoa powder
- 1 ounce red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk room temperature
- 2 ½ cups flour sifted
- ½ teaspoon salt
- 1 tablespoon vinegar
- 1 teaspoon baking soda
For the frosting:
- ½ cup butter softened
- 8 ounces cream cheese room temperature
- ½ teaspoon vanilla flavoring
- 1 pound confectioner’s sugar
- 1 cup chopped, toasted pecans (additional 1/2 cup to sprinkle on top if desired)
Instructions
- Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside.
- Cream together the shortening and sugar until fluffy.½ cup vegetable shortening, 1 ½ cups sugar
- Add the eggs, one at a time, beating well after each addition. Continue beating for 1 minute on medium speed.2 eggs
- Add the cocoa and red food coloring to the creamed mixture.4 tablespoons unsweetened cocoa powder, 1 ounce red food coloring
- Add the vanilla to the buttermilk and set aside.1 teaspoon vanilla extract, 1 cup buttermilk
- Sift the flour with the salt.2 ½ cups flour, ½ teaspoon salt
- Alternately add the flour and buttermilk to the creamed mixture.
- Blend the vinegar and baking soda in a small bowl and beat it into the mixture.1 tablespoon vinegar, 1 teaspoon baking soda
- Divide the batter between the prepared cake pans and bake 20-28 minutes. Remove from oven and allow to cool in pans for approximately 10 minutes. Turn out layers onto a rack to cool completely.
For the frosting:
- Beat the butter and cream cheese in a medium mixing bowl until light and creamy.½ cup butter, 8 ounces cream cheese
- Add vanilla and confectioner’s sugar and beat well.½ teaspoon vanilla flavoring, 1 pound confectioner’s sugar
- Stir in pecans.1 cup chopped, toasted pecans
- Spread frosting between layers, on top and sides of cake. Sprinkle top with additional toasted pecans.
Notes
- It’s important to have the eggs and buttermilk at room temperature before they are added to the batter in order to create a consistent texture. Likewise, for the frosting, make sure the cream cheese and butter are at room temperature.
- Leftovers may be held at room temperature in a covered cake storage container for about a day, or stored in the fridge for up to 5 days.
- To freeze, slice the cake into individual servings, wrap well in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
There has been a lot of news about red food dye. Is this red food dye dangerous?
There is some controversy about red food dyes. I urge you to do your own research regarding the specific brand of food coloring you use and make your own decision.
I made this recipe for Christmas and almost hated it. Everyone who tasted it disliked the cake as well. The only save was the frosting. It was perfect. The cake itself was on the drier side and had a cornbread texture. I’m going to retry it for New Year’s with all purpose flour and less cocoa and vinegar.
I’m very sorry you didn’t like the Red Velvet Cake. It’s a classic recipe that typically receives rave reviews. Can’t imagine what you might have done wrong.